Pickled Chillies

    Pickled Chillies

    Recipe photo: Pickled Chillies
    9

    Pickled Chillies

    (74)
    30min


    78 people made this

    About this recipe: These pickled chillies are great in salads, sandwiches and wraps, or to serve alongside a meat dish. These can be made less spicy by removing the seeds from the chillies.

    Ingredients
    Serves: 40 

    • 500g (1 1/4 lb) long yellow chillies, cut into thick slices
    • 500g (1 1/4 lb) green or red chillies, cut into thick slices
    • 1.4L (2 3/8 pints) vinegar
    • 450ml (16 fl oz) water
    • 3 cloves garlic, crushed
    • 1 onion, chopped

    Method
    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Place the chillies into a large pot. Add the vinegar, water, garlic and onion. Bring to the boil, then reduce heat to medium low and simmer for 5 minutes.
    2. Ladle peppers into sterilised jars, and fill to the top with the liquid, leaving a .5cm (1/4 in) headspace. Tap jars on your work surface to remove air bubbles. Place two-piece lids on the jars.
    3. Place jars in the rack of a large, canning pot, and fill with enough water to cover the jars completely. Bring to the boil, and boil for 10 to 15 minutes. Refrigerate jars after opening.

    How to sterilise jars

    Learn how to sterilise jars two ways with our handy step-by-step guide and video.

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    Reviews & ratings
    Average global rating:
    (74)

    Reviews in English (60)

    0

    Brilliant with Mexican food.  -  01 Aug 2016

    by
    592

    It was a really good starter recipe. I added a bit to the ingrients, pickling salt, and changed the cooking method a bit.....I added a few spices like dill and basil, for just a little extra and added all sorts of different peppers esp hotter ones like chili peppers to give it a bit of color and extra kick since the vinegar and cooking will take away the heat of the peppers. BTW, if you don't like the heat of the peppers, you can add a little oil to the bottom of the jars before filling and it will help to take away some of the kick of the peppers! I also put some pickling salt in the vinegar/water before boiling, just a TBSP or so. Takes away a bit of the sour taste some might get. I also filled the jars differently, making it a lot easier and a lot less dangerous in my opinion. Instead of actually cooking the peppers, onions, garlic, and spices with the Vinegar/Water; I stuff them into clean jars and poured the really hot vinegar/water mixture over them. I then re-cooked the jar with lids on to make them seal, like the recipe. This allowed the peppers to cook in the jars through the boiling process, but not lose as much heat and crunch. It was also a little easier in my opinion, allowing me to stuff my jar completely with the cool, just cut ingredients, instead of having to ladle and stuff hot peppers into the jars, making sure they were filled and not burning myself in the process. Hope that helps and thanks for the great idea!  -  02 Dec 2009  (Review from Allrecipes US | Canada)

    by
    494

    Simmering for five minutes turned the peppers to mush. I tried it a second time just adding boiled liquid to the jar full of peppers and it came out just right.  -  15 Nov 2008  (Review from Allrecipes US | Canada)

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